1 cup pasta, uncooked
4 cups lettuce, torn in bite-size pieces
2 cups chopped or sliced vegetables (green pepper, celery, cauliflower, cucumber, carrots)
1 Tablespoon fresh basil chopped (optional)
1 Tablespoon fresh parsley chopped (optional)
1 1/2 cups cooked chicken, cut in bite-size pieces
1/2 cup low-fat Italian dressing
1 hard-cooked egg, sliced
1/2 cup shredded low-fat cheese
1/2 cup cooked bacon, chopped
Chicken Club Salad
Servings: 4
Ingredients:
Directions:
- Cook pasta according to package directions; drain and cool.
- Place 1 cup of the lettuce in each of 4 large bowls or plates.
- Combine chopped vegetables, herbs, chicken and pasta.
- Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
- Top each serving with a few egg slices, shredded cheese, and bacon.
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Chicken Club Salad
Servings: 4
Ingredients:
1 cup pasta, uncooked
4 cups lettuce, torn in bite-size pieces
2 cups chopped or sliced vegetables (green pepper, celery, cauliflower, cucumber, carrots)
1 Tablespoon fresh basil chopped (optional)
1 Tablespoon fresh parsley chopped (optional)
1 1/2 cups cooked chicken, cut in bite-size pieces
1/2 cup low-fat Italian dressing
1 hard-cooked egg, sliced
1/2 cup shredded low-fat cheese
1/2 cup cooked bacon, chopped
Directions:
- Cook pasta according to package directions; drain and cool.
- Place 1 cup of the lettuce in each of 4 large bowls or plates.
- Combine chopped vegetables, herbs, chicken and pasta.
- Add dressing; toss lightly to coat. Divide evenly among the 4 bowls.
- Top each serving with a few egg slices, shredded cheese, and bacon.
Nutrition Facts
4 serving per container
Serving size 2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 300 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 95mg | 32% | |
| Sodium 470mg | 20% | |
| Total Carbohydrate 31g | 11% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 27g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 116mg | 8% | |
| Iron 3mg | 15% | |
| Potassium 481mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.